Name: Lime Drenched Sweet Potato Black Bean Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (about 400 g); 1 can (15 oz) black beans, rinsed and drained; 2 tablespoons fresh lime juice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup breadcrumbs (plain or seasoned); Salt and pepper to taste

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Short Description

These patties are a vibrant and wholesome combination of sweet potatoes, black beans, and fresh lime, baked to golden perfection. They’re lightly seasoned, easy to make, and great served warm with avocado or salsa.

Why You’ll Love This Recipe

Bright lime flavor balancing sweet potato sweetness and hearty black beans
Simple, clean ingredients for a nutritious, meat-free meal
Baked, not fried—lighter on oil but crispy on the edges
Easy to make ahead and reheat
Perfect as a vegetarian main, side, or sandwich filling

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes (about 400 g)
1 can (15 oz) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 small onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs (plain or seasoned)
Salt and pepper to taste

Directions

Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes, then boil until tender (about 15 minutes). Drain and let them cool slightly.
Mash the cooled sweet potatoes in a large bowl. Stir in black beans, lime juice, onion, garlic, breadcrumbs, salt, and pepper until well combined.
Shape the mixture into patties about ½ inch thick and place them evenly on the prepared baking sheet.
Bake for 25–30 minutes, flipping halfway through, until each patty is golden brown and slightly crispy on the edges.
Serve warm, ideally with sliced avocado, fresh salsa, or your favorite toppings.

Servings And Timing

Serves: 4 (makes about 8 patties)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes

Variations

Add ½ teaspoon cumin or smoked paprika for a spicy kick
Stir in chopped cilantro or parsley for herbaceous flair
Swap breadcrumbs for panko for extra crunch
Use gluten‑free breadcrumbs to suit dietary needs
Mix in corn kernels or grated carrot for added texture and color

Storage/Reheating

Store leftover patties in an airtight container in the refrigerator for up to 3 days
Reheat in a skillet over medium heat or in the oven at 350 °F for 5–7 minutes until warmed through and crisp
Freeze cooked patties between parchment sheets for up to 1 month; thaw and reheat before serving

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes yield better texture, but can substitute if unseasoned and mashed smooth before combining.

Do I need to mash the beans completely?

No—leave some beans slightly whole for texture and visual contrast in the patties.

Can I make these gluten‑free?

Yes, just use gluten‑free breadcrumbs or oat flour instead.

How can I prevent the patties from falling apart?

Ensure mashed sweet potatoes are relatively smooth, and refrigerate the mixture briefly before shaping to help firm them up.

Are these spicy?

Not by default—just lime‑bright and savory. Season to taste or spice up the mix if desired.

Can I cook them on the stovetop instead?

Yes—pan‑fry with a small amount of oil over medium heat, about 3–4 minutes per side, until golden.

What can I serve them with?

Great with avocado slices, salsa, a tangy yogurt sauce, or on a burger bun with lettuce and tomato.

Can I make this mixture ahead of time?

Yes—prepare the mixture and refrigerate for a few hours before forming and baking.

How many patties does this recipe yield?

About 8 medium patties, depending on size.

Can I freeze the uncooked mixture?

Yes, form patties, freeze on a tray, then transfer to a bag once firm. Bake from frozen, adding a few extra minutes.

Conclusion

These lime‑drenched sweet potato and black bean patties are flavorful, nutritious, and easy to enjoy. With a zesty lime kick, hearty bean texture, and crisp, golden edges, they’re a wonderful vegetarian option—one you’ll want to serve again and again.